Class information for:
Level 1: SOLID FAT CONTENT//COCOA BUTTER//INTERESTERIFICATION

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
2759 2155 26.4 51%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
387 3       DOCOSAHEXAENOIC ACID//CONJUGATED LINOLEIC ACID//FISH OIL 31006
2661 2             ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER 3444
2759 1                   SOLID FAT CONTENT//COCOA BUTTER//INTERESTERIFICATION 2155

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 SOLID FAT CONTENT authKW 1217790 6% 70% 123
2 COCOA BUTTER authKW 892127 5% 55% 115
3 INTERESTERIFICATION authKW 530433 5% 34% 111
4 CHOCOLATE authKW 499766 7% 23% 154
5 CHEMICAL INTERESTERIFICATION authKW 449340 2% 77% 41
6 FAT BLOOM authKW 426696 1% 94% 32
7 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY journal 422390 22% 6% 472
8 PALM STEARIN authKW 398040 2% 59% 48
9 FAT CRYSTALLIZATION authKW 315529 2% 64% 35
10 DRY FRACTIONATION authKW 272281 1% 62% 31

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 104034 79% 0% 1699
2 Chemistry, Applied 31103 36% 0% 771
3 Nutrition & Dietetics 3511 11% 0% 240
4 Agriculture, Multidisciplinary 564 4% 0% 81
5 Crystallography 296 4% 0% 82
6 Engineering, Chemical 274 6% 0% 132
7 Agriculture, Dairy & Animal Science 95 2% 0% 44
8 Microscopy 84 1% 0% 17
9 Thermodynamics 80 2% 0% 47
10 Chemistry, Physical 54 7% 0% 147

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 FOOD TECHNOL ENGN 129371 2% 22% 41
2 EQUIPE PHYSICOCHIM SYST POLYPHASES 82410 1% 36% 16
3 FOOD SOFT MAT SCI 79323 1% 40% 14
4 ALBERTA LIPID UTILIZAT PROGRAM 57129 1% 37% 11
5 AGRIFOOD MAT SCI 56671 0% 100% 4
6 UNIT WAVE PROPAGAT SIGNAL PROC 56671 0% 100% 4
7 PHYSICOCHIM SYST POLYPHASES 47805 0% 38% 9
8 LIPID SCI TRADIT FOODS 46610 1% 15% 22
9 H NEUBRANDENBURG 43168 0% 38% 8
10 CHEM TECHNOL UNIT 42503 0% 100% 3

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 422390 22% 6% 472
2 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 107786 6% 6% 132
3 FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY 28274 2% 5% 41
4 JOURNAL OF FOOD LIPIDS 23895 1% 7% 26
5 FOOD RESEARCH INTERNATIONAL 17507 4% 2% 82
6 JOURNAL OF TEXTURE STUDIES 16262 2% 3% 39
7 GRASAS Y ACEITES 15393 2% 3% 42
8 REVUE FRANCAISE DES CORPS GRAS 12933 1% 5% 18
9 DAIRY INDUSTRIES INTERNATIONAL 9857 1% 4% 17
10 FETTE SEIFEN ANSTRICHMITTEL 9058 1% 3% 20

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 SOLID FAT CONTENT 1217790 6% 70% 123 Search SOLID+FAT+CONTENT Search SOLID+FAT+CONTENT
2 COCOA BUTTER 892127 5% 55% 115 Search COCOA+BUTTER Search COCOA+BUTTER
3 INTERESTERIFICATION 530433 5% 34% 111 Search INTERESTERIFICATION Search INTERESTERIFICATION
4 CHOCOLATE 499766 7% 23% 154 Search CHOCOLATE Search CHOCOLATE
5 CHEMICAL INTERESTERIFICATION 449340 2% 77% 41 Search CHEMICAL+INTERESTERIFICATION Search CHEMICAL+INTERESTERIFICATION
6 FAT BLOOM 426696 1% 94% 32 Search FAT+BLOOM Search FAT+BLOOM
7 PALM STEARIN 398040 2% 59% 48 Search PALM+STEARIN Search PALM+STEARIN
8 FAT CRYSTALLIZATION 315529 2% 64% 35 Search FAT+CRYSTALLIZATION Search FAT+CRYSTALLIZATION
9 DRY FRACTIONATION 272281 1% 62% 31 Search DRY+FRACTIONATION Search DRY+FRACTIONATION
10 ENZYMATIC INTERESTERIFICATION 172649 1% 42% 29 Search ENZYMATIC+INTERESTERIFICATION Search ENZYMATIC+INTERESTERIFICATION

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 RIBEIRO, APB , MASUCHI, MH , MIYASAKI, EK , DOMINGUES, MAF , STROPPA, VLZ , DE OLIVEIRA, GM , KIECKBUSCH, TG , (2015) CRYSTALLIZATION MODIFIERS IN LIPID SYSTEMS.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 52. ISSUE 7. P. 3925 -3946 83 93% 7
2 HIMAWAN, C , STAROV, VM , STAPLEY, AGF , (2006) THERMODYNAMIC AND KINETIC ASPECTS OF FAT CRYSTALLIZATION.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 122. ISSUE 1-3. P. 3-33 115 70% 180
3 SMITH, KW , BHAGGAN, K , TALBOT, G , VAN MALSSEN, KF , (2011) CRYSTALLIZATION OF FATS: INFLUENCE OF MINOR COMPONENTS AND ADDITIVES.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. VOL. 88. ISSUE 8. P. 1085 -1101 94 79% 61
4 DELBAERE, C , VAN DE WALLE, D , DEPYPERE, F , GELLYNCK, X , DEWETTINCK, K , (2016) RELATIONSHIP BETWEEN CHOCOLATE MICROSTRUCTURE, OIL MIGRATION, AND FAT BLOOM IN FILLED CHOCOLATES.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 118. ISSUE 12. P. 1800 -1826 83 94% 0
5 RIBEIRO, APB , BASSO, RC , GRIMALDI, R , GIOIELLI, LA , GONCALVES, LAG , (2009) INSTRUMENTAL METHODS FOR THE EVALUATION OF INTERESTERIFIED FATS.FOOD ANALYTICAL METHODS. VOL. 2. ISSUE 4. P. 282-302 87 94% 31
6 MARANGONI, AG , ACEVEDO, N , MALEKY, F , CO, E , PEYRONEL, F , MAZZANTI, G , QUINN, B , PINK, D , (2012) STRUCTURE AND FUNCTIONALITY OF EDIBLE FATS.SOFT MATTER. VOL. 8. ISSUE 5. P. 1275 -1300 94 70% 38
7 RAMEL, PR , CO, ED , ACEVEDO, NC , MARANGONI, AG , (2016) STRUCTURE AND FUNCTIONALITY OF NANOSTRUCTURED TRIACYLGLYCEROL CRYSTAL NETWORKS.PROGRESS IN LIPID RESEARCH. VOL. 64. ISSUE . P. 231 -242 80 83% 0
8 RONHOLT, S , MORTENSEN, K , KNUDSEN, JC , (2013) THE EFFECTIVE FACTORS ON THE STRUCTURE OF BUTTER AND OTHER MILK FAT-BASED PRODUCTS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 12. ISSUE 5. P. 468-482 75 83% 5
9 SATO, K , BAYES-GARCIA, L , CALVET, T , CUEVAS-DIARTE, MA , UENO, S , (2013) EXTERNAL FACTORS AFFECTING POLYMORPHIC CRYSTALLIZATION OF LIPIDS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 115. ISSUE 11. P. 1224-1238 69 76% 20
10 LONCHAMPT, P , HARTEL, RW , (2004) FAT BLOOM IN CHOCOLATE AND COMPOUND COATINGS.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. VOL. 106. ISSUE 4. P. 241-274 60 92% 83

Classes with closest relation at Level 1


Rank Class id link
1 20994 OLEOGEL//BIGELS//ORGANOGEL
2 23876 FATTY ACID MIXTURE//EXTRAE//DETQUI
3 4548 STRUCTURED LIPIDS//ACIDOLYSIS//GLYCEROLYSIS
4 9005 TRIACYLGLYCEROL//SILVER ION CHROMATOGRAPHY//STEREOSPECIFIC ANALYSIS
5 13243 ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM
6 34743 FAT MEAT TECHNOL//SECT ACOUSTOELECT//HIGH PRESSURE FOOD PROCESSING
7 22082 SPRAY CONGEALING//SOLID LIPID EXTRUSION//LIPID IMPLANTS
8 13119 OXIDATION STABILITY//RANCIMAT//PDSC
9 14423 ULTRASON DIGITAL SIGNAL PROC//SUSPENSION CHARACTERIZATION//ULTRASONIC ATTENUATION SPECTROSCOPY
10 12028 ADULTERATION//MCGILL IR GRP//EDIBLE OILS

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